These chorizo black bean stuffed sweet potatoes are incredibly easy, healthy, flavorful and budget friendly. They make outstanding leftovers for busy weeknights and are a perfect fall and winter comfort food.
Are you excited? Are you taking kiddos out tonight or going to a party yourself? Or are you like me and you don’t actually celebrate the holiday and you just stay in, watch ‘scary’ movies and eat candy? I imagine if I had kids, I would take them out but since I don’t, these chorizo black bean stuffed sweet potatoes and my fudgy reese’s pieces chocolate cookies are about as halloween as I get. If you read my cookie post, you know that we never celebrated halloween when I was a kid so I just never really got in to it when I got older.
Truth be told, I wasn’t even going to post anything black, orange and/or red today because why fake it? But then I was talking to my friend Steph one afternoon last week after just reading her awesome halloween post and I was making her choose what I was going to eat for lunch since I couldn’t decide: these black beans or cheese and crackers. She chose the beans.
While I was eating it occurred to me that I literally had made enough of these to last us the entire week, sometimes eating it for both lunch AND dinner, and that the colors were halloween appropriate and that I was going to post them ANYWAYS, so I figured I might as well just make it a sort-of halloween post.
So we’ll thank Steph for today’s post. You guys know Stephanie from The Foodie and the Fix, right? You probably do. If not, you should probably head over there and get acquainted with her. She’s beautiful and wonderful and and her recipes are healthy and pretty freakin’ delicious. She also lives in the most gorgeous town in Alaska which means she makes me green with envy every single day when she shows me ridiculously stunning photos of her hikes and even just the view from her house. I kind of hate her… except when she tells me about bear maulings. When she tells me about that, I hate her a little less and I appreciate my less-than-stunning city a smidge more. Only a smidge though.
K so back to these beans. We love them and they’re a product of my never ending desire to save money in the food department while not compromising on flavor. I used to make them without sausage at all and we’d just eat the beans with rice, ya know, black beans and rice, but I needed a change and I also have to provide Mark with meat at dinner at least 5-6 days a week or he’ll apparently die or something so I added a little chorizo sausage. By a little, I truly mean a little. We’re talkin’ just shy of a pound of sausage went in to approximately 11 or 12 servings. It added wonderful flavor and since Mark knew there was sausage in it, I didn’t have to deal with…
“Where’s the meat?” or “Am I on a diet or something?” comments. And I still kept the meal super cheap and healthy. I might’ve made it a little less healthy with gobs of sour cream and tons of melty cheddar cheese on top, but after a couple of days I stopped adding cheese and used greek yogurt because, well, we ran out of cheese.. and sour cream… so it became more healthy by default.
In terms of spice, it’s totally customizeable. I left the entire pot not spicy at all because I wasn’t feelin’ the spice and Mark added hot sauce to his because he’s always feelin’ it. Sometimes we ate the beans with rice that I just had cooked and ready to go in the fridge because Mark isn’t wild about sweet potatoes. We pretty much always have a million of them in the kitchen, though, because I’m completely obsessed with them in the fall and winter so I ate mine with the potatoes. I also feel like this year’s harvest has just been outstanding and the potatoes have never tastes better, so I’m pretty much just eating them with piles of butter at every meal.
How fast this comes together is also kind of up to you. If you use canned black beans or if you cook the beans a day ahead (or have them in the freezer already cooked like I TRY to always do), it’ll be on your table and in your belly in about 30 minutes. If you choose to cook the beans the same day, you’re lookin at adding a good hour to the cooking time albeit not the actual hands-on time. Since this makes a stupid amount of servings, you could definitely make this a Sunday meal prep project and soak the beans Saturday night, cook them Sunday morning and then make this that afternoon to have meals for the week. Or if you’re just going to be super unprepared like I frankly almost always am, use canned beans and then you don’t have to think twice about it. <– personal favorite decision.
ONE LAST THING, I decided to throw a square of dark chocolate in at the very end right before serving. It’s something I 100% always do with my chilli recipes and when I tasted these beans, I felt like it was missing something so I immediately reached for the chocolate. That was exactly what I needed. If you’ve never tried it, dark chocolate adds a depth of flavor to chilli/bean dishes with bold, warming spices and with almost anything tomato based. Just trust me and don’t skip it. K?
Happy Halloween, friends!
- 1½ lb dry black beans OR 6 15oz cans of black beans, drained and liquid reserved*
- 1 large red onion, diced
- 3 cloves of garlic, minced
- 1 large red bell pepper, seeded and diced
- 1 lb fresh chorizo sausage (not the dry, smoked kind), casings removed
- 1 tbsp olive oil
- ½ TBSP sweet paprika
- 1 tsp dried oregano
- ½ TBSP ground cumin (less if you don't love cumin)
- ¼-1/2 tsp cayenne pepper
- 2 TBSP red wine vinegar
- 1 square of your favorite dark chocolate
- 1 tsp honey or agave (if necessary)
- salt and pepper, to taste*
- 6-8 sweet potatoes OR 4-5 cups cooked brown rice
- fresh limes, for serving
- sour cream, salsa, avocado, cheese, etc. for serving
- If using dried beans, soak over night in warm water then the next morning, rinse and drain them, then boil them in a large pot filled with enough water to cover the beans by 5 inches (do not add salt to the water) for about an hour, covered, or until completely soft. Check the beans every so often to make sure there's still enough liquid and skim the scuzz off the top. Reserve the liquid (not the scuzz)
- If using the sweet potatoes, allow at least an hour for them to cook.
- Wash and dry potatoes then prick them with a knife. Place in your oven at 400F for about an hour or until flesh is easily pierced with a knife. The sugars from the potatoes have a tendency to leak all over the bottom of the oven- to prevent this you can line a baking sheet with parchment paper and place it on the rack underneath the potatoes to catch the dripping.
- In a deep skillet with a lid, heat over high heat and add olive oil to the pan. When hot, add the sausage and cook, stirring and breaking it up in to pieces, until completely cooked through. Remove sausage from the pan to a plate and drain all but 1 TBSP of fat from the pan.
- Reduce heat to medium and add the onion and red pepper along with a pinch of salt. Stir constantly, scraping up the browned bits from the bottom of the pan, until completely soft, 5-7 minutes.
- Add garlic and spices and cook, stirring frequently until the spices are just toasted, about another minute.
- Stir in beans and about 1 cup of liquid, scraping the bits from the bottom of the pan again and bring to a boil. At this point you can determine how much more liquid you want in the pan. I usually go for about 2 cups total. It's up to you how thick/saucy you want them to be.
- With a potato masher, mash about half of the beans and stir well. If it needs more liquid, add more.
- Return the cookeed sausage to the pan, stir in chocolate and red wine vinegar then taste and adjust salt/pepper to your liking. Depending on how salty your sausage is and if you used canned beans with salt added, the amount needed will vary widely.
- Stuff each potato with desired amount of filling or serve over cooked brown rice instead. Serve with fresh limes/sour cream/greek yogurt/green onions/avocado/salsa/cheese etc. Go wild!
You might also like…